Emulsifier Free Cardamom Tandoori Chicken
Total time4 hr 55 min
Prep time20 min
Cook time35 min
4.5(20)
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Learn more →Ingredients
4 servings
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
For the marinade
- 1 cup plain yogurt
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 tsp ground cardamom
- 1 tsp kosher salt
- 2 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
Pat the chicken pieces completely dry with paper towels. Using a sharp knife, cut 2–3 deep slashes through the skin and into the flesh of each piece — this allows the marinade to penetrate and helps the chicken cook evenly.
- 2
In a large mixing bowl, whisk together the yogurt, garlic-infused oil, grated ginger, cumin, coriander, smoked paprika, turmeric, cayenne, cardamom, salt, and lemon juice until smooth and evenly combined.
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